21ST CENTURY BEANS & FLANKEN

21ST CENTURY BEANS & FLANKEN image

Yield 5 serves 8

Number Of Ingredients 13

1-1/2 lbs. dried baby lima beans
2 large onions chopped
2 tbsp vegetable oil
3 large garlic cloves chopped
4 lb. boneless chuck roast, cut into 10 large serving-sized chunks; salted & peppered
1/2 lb. baby carrots or 3 large carrots cut into chunks
5 -6 cups beef bouillon
2 tsp paprika
1/2 tsp black pepper
1/2 tsp dried thyme
1 bay leaf
1/2 tsp ground ginger
1/2 cup ketchup

Steps:

Quick-soak method for the beans: In 7-quart Dutch oven, cover beans with 7 cups water, bring to boil, cover and turn off heat. After one hour, drain beans into a colander and wipe out the pot. Preheat oven to 350. Heat oil in Dutch oven on medium heat and brown the chuck in two batches on all sides. Remove to a platter. Sauté the onions in the oil, scraping up any browned bits, until they begin to brown. Return beef & accumulated juices to the pot, add the drained beans, garlic, seasonings, bay leaf, and carrots to the pot. Add the beef bouillon and ketchup to cover all, leaving about 1" space at top of the pot. Bring to a boil. Cover and place in oven for 2-1/2 to 3 hours, until meat is very tender and beans are very soft. Serve in shallow bowls with challah or French bread to soak up the sauce. A little horseradish on the side is also nice.